2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The way you cut the products for the salad largely determines its taste, because the taste of the products is felt differently in different types of slicing.
All vegetables for salad should be cut the finer, the denser their tissue - it depends mainly on beets, turnips, celery and carrots.
Spicy products are cut into small pieces so that their taste can be felt throughout the salad, or much larger than other products to emphasize their taste.
All salad products, whether vegetable or fruit, are cut just before cooking, because when cut they lose their nutrients.
Do not store finely chopped vegetables in bright light or in water. Fruits and vegetables that darken quickly - celery, apples, pears, quinces, plums - immediately after slicing are sprayed with lemon juice or salted water.
The most delicious salad is obtained when all the ingredients are cut as described in the recipe, using a large sharp knife. And the shortest storage of the salad in the refrigerator ruins its taste.
Cucumbers, tomatoes, carrots, beets and radishes are cut into thin slices, then they are much tastier. They can also be cut into slices. This applies to all vegetables with a round shape and small size.
If you want to cut vegetables into sticks, first cut them into thin slices, and then cut each plate into sticks. To make cubes, first cut the vegetables into centimeter-thick plates, which are then cut into cubes.
The size of the cubes depends on the type of salad - for warm salads the cubes are larger, and for salads that are used for filling hors d'oeuvres, the cubes are small.
If you want the taste of onion to be felt throughout the salad, cut it into very small pieces or grate it on a grater. Onions can be cut into circles and never cut into sticks because they taste rough.
Green spices such as parsley, dill, green onions are cut in half and then put together to cut evenly and simultaneously. This is best done with a large sharp knife.
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